Ooni Stuffed Calzones Two Ways
YIELD
6 CALZONES
Prep Time
15 HOURS
Cook Time
1-2 MINUTES
Biga Ingredients
- 1 tsp (3 grams) of fresh yeast – you can also use about ¼ tsp (1.2 grams) of active dry yeast or (1 gram) instant dry yeast
- 1 cup (250 grams) room temperature water
- 3¾ cups (500 grams) “00” flour
Dough Ingredients
- 1 cup (120 grams) “00” flour
- ¾ cup (184 grams) cold water
- 2¼ tsp (6.2 grams) diastatic malt (optional)
- 2½ tsp (15.5 grams) fine sea salt
- Extra-virgin olive oil, for drizzling
Filling
- Extra-virgin olive oil, for drizzling
- 3½ ounces (100 grams) of ground beef
- ¾ tsp (5 grams) of fine sea salt
- 1 tsp (3 grams) of pepper
- 1 cup (40 milliliters) glass of water
- 21 ounces (600 grams) provola cheese (if available) or provolone, cut into 1-inch (3-centimeter) cubes
- 1 cup (250 grams) of fresh ricotta
- 2¼ tbsp (30 grams) of basil pesto
- 2 ounces (50 grams) or about 6 slices prosciutto cotto or deli ham
- 6 fresh basil leaves
- ½ cup (120 grams) tomato sauce
- Semolina, for dusting
Biga Instructions
- In a medium bowl, dissolve 3 grams of fresh yeast in 1 cup (250 grams) of room temperature water.
Tip: crumble the yeast with your hands and use a fork to mix, so that no lumps will form. If using active dry or instant dry yeast, follow the instructions on the packet.
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In a separate bowl, pour in 3¾ cups (500 grams) of flour and add the yeast mixture a little bit at a time, mixing with a fork.
Carefully pour the mixture into a large, shallow container and let it proof for 13 hours, ideally at a temperature between 61-64° F (16-18°C); Cristiana and Giuliano use a mini-fridge at a stable temperature for this step.
Dough Instructions
- Once the biga is ready, weigh out 1 cup (120 grams) of flour, ½ cup (134 grams) of cold water to use immediately and another ¼ cup (50 grams) of cold water to use later.
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If using a mixer: In the bowl, add the flour, optional malt, biga (broken into pieces, so that it’s easier to mix in with the other ingredients) and ½ cup (134 grams) of water.
Tip: use a measuring bottle with a narrow spout to pour the water into the bowl of the mixer a little at a time.
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Turn the mixer on to the first rotation speed for 5 minutes. Add the salt and switch to the second rotation speed, using the measuring bottle to add the additional 50 milliliters of cold water little by little.
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When the dough is ready (about 25 minutes)turn off the mixer and let it rest for 5 minutes. Turn it on again and spin 3 times.
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If mixing by hand: Add the flour, malt, biga and ½ cup (134 grams) of water to a bowl, thenstir with a wooden spoon for 5 minutes. Add the salt and ¼ cup (50 grams) of cold water, little by little, continuing to stir until a dough starts to form. Continue mixing by hand until the pizza dough comes together in a ball. With moistened hands, take the dough out of the mixer or bowl and place it on your lightly floured work surface. Let it rest for 10 minutes, then make three folds. Wait another 10 minutes and make three folds again: this will give greater strength to the dough.
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Let the dough rest in a sealed container for 1 hour at room temperature and then place it in the fridge for at least 3 hours.
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Divide the dough into six 6¼ ounce (175 gram) pieces and make 3 folds each. Drizzle the bottom of your Ooni glass containers with olive oil, place one ball inside each, and let them rise for 3 hours at room temperature.
Filling Instructions
- Preheat your Ooni oven, aiming for 750°F (400°C) on the baking stone. You can check the temperature quickly and accurately with an infrared thermometer.
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While the oven is warming up, pour a drizzle of olive oil, 3½ ounces (100 grams) of ground beef, salt and pepper to taste, and a cup of water into a non-stick pan and cook for 10 minutes over low heat.
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Cut 7 ounces (200 grams) of provola (or provolone) into slices, and then into 1-inch (3-centimeter) cubes.
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Pour 1 cup (250 grams) of fresh ricotta into a bowl with 2¼ tbsp (30 grams) of basil pesto and mix until you get a creamy consistency.
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Roll out the first dough ball onto a floured surface, pressing from the center towards the edges. Turn the dough upside down and repeat.
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Place 3½ ounces (100 grams) of cubed provola (or provolone), 2 slices of prosciutto cotto (or deli ham), 2 basil leaves and a spoonful of tomato sauce in the center of the dough; brush the edges of the dough with water and fold dough in half into a crescent shape, pinching the edges together to seal in the filling.
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Sprinkle some semolina on your pizza peel and place the calzone on top; launch it into your oven.
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Cook the calzone for about 1 minute, rotating it with the help of a turning peel every 30 seconds, until it is well cooked and the crust is firm.
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Remove from the oven and eat as is, or slice in half. Enjoy right away, or fill a second calzone with 3½ ounces (100 grams) of cubed provola (or provolone), 1 ounce (30 grams) of minced beef and 4½ tsp (20 grams) of fresh ricotta and basil pesto.
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Repeat the previous steps to bake the second calzone, serve and enjoy your calzones two ways.
